Rye-wheat bread has long been popular. Unlike white bread, which has already become familiar to many, it is much healthier. Regular consumption of this bread has a beneficial effect on the body. Its composition is traditional. It includes the optimal ratio of nutrients and microelements for human life.
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Recipe for sourdough rye bread in the oven
Kitchen utensils: a fine sieve, a measuring cup and a kitchen scale, several containers of different depths and sizes, a wooden spoon, a large whisk, cling film, baking paper, a kitchen terry towel, a blade.
Ingredients
| first grade wheat flour | 320-350 g |
| wholemeal black rye flour | 300-320 g |
| warm water (38-40 degrees) | 400-420 ml |
| dry yeast | 10-12 g |
| refined vegetable oil | 25-30 ml |
| granulated sugar | 15-20 g |
| salt | 6-8 g |
Step-by-step preparation
Let's prepare the dough
- Pour 400-420 ml of warm water into a deep bowl, then add 10-12 g of dry yeast.
- Add 15-20 g of sugar there and thoroughly stir the ingredients with a whisk until the lumps of yeast dissolve.
- Set the bowl with the dough aside for about 10 minutes so that it “rises” properly.
Let's prepare the dough
- Sift 300-320 g of wheat flour into a deep large container using a fine sieve.
- Pour 300-320 g of coarse rye flour into a bowl on top, without passing it through a sieve.
- Add 6-8 g of salt to the flour mixture and mix everything thoroughly so that the salt is evenly distributed throughout the mass.
- We make a large depression in the flour mixture and pour the suitable dough into it.
- Knead the dough by hand, moving from the center to the sides of the bowl.
- After a couple of minutes of intensive kneading, add 25 ml of vegetable oil to the dough.
- When it becomes difficult to knead the dough in a bowl, transfer it to a table previously sprinkled with flour. The dough must be kneaded very well so that it does not stick to your hands and the table. If necessary, add a small amount of wheat flour to the mixture.
- Grease a bowl with the remaining vegetable oil and place the kneaded dough into it, forming it into a ball.
- Cover the dough with cling film and set it aside in a warm, draft-free place, allowing it to rise for an hour. The workpiece should double or even triple in size.
Forming and baking the product
- Line a baking tray with baking paper and lightly sprinkle it with wheat flour.
- Carefully knead the risen dough, first placing it on a flat surface lightly sprinkled with wheat flour.
- From the prepared blank we form a product of the desired shape: oval, round, square, and so on.
- Place the product on baking paper, then lightly sprinkle with flour.
- Cover the bread with a terry kitchen towel and leave it to proof for another forty minutes.
- After this time, we make 3-4 small cuts on the surface of the product using a regular blade.
- Place the increased bread in an oven preheated to 190 degrees. Bake the product for 35-40 minutes.
- Remove the finished bread from the oven and allow it to cool completely.
Video recipe for bread made from rye flour in the oven
You can watch detailed step-by-step instructions for baking rye bread in the oven in the video below. Moreover, following this recipe it is easy to prepare very tasty and aromatic rye bread from yeast-free dough.
How to make sourdough bread
To prepare custard rye bread, use 30 g of yeast, 200 g of rye and 250 g of wheat flour, two tablespoons of refined sugar, 10 g of “Extra” evaporated salt, two tbsp. spoons of rye malt.
150 g of white flour is mixed with malt and 300 ml of boiling water is poured in while stirring with a fork. Separately, yeast is prepared, which is poured with 270 ml of warm water, mixed, salted and combined with sugar.
Flour brewed with malt must be combined with yeast and mixed. You will get a dark brown liquid. Add the remaining flour here and knead the dough. Leave it for 3.5 hours under a warm towel.
Preheat the oven to 220 C. For the best effect, place a bowl of water on the lower level. Remember that the dough has already risen, sprinkle it with flour and place it in a special form. Place under the towel again and wait approximately 25 minutes. After this, you can put the workpiece in the oven for 45 minutes.
Recipe for sourdough rye bread in a bread machine
Cooking time: 2:50-3:10. Calorie content (per 100 g): 166-169 kcal. Number of products: one bread. Kitchen utensils: kitchen scale, measuring cup, bread machine of any brand, fine sieve, frying pan, wooden spoon, ceramic cup, several bowls of different depths and sizes.
Ingredients
| water | 390-410 ml |
| sunflower oil | 35-45 ml |
| ready-made rye sourdough | 100-110 ml |
| first grade wheat flour | 390-400 g |
| Rye flour | 190-200 g |
| selected chicken egg | 1 PC. |
| dry yeast | 5-7 g |
| salt | 15-20 g |
| granulated sugar | 35-50 g |
| rye malt | 40-45 g |
| sesame seeds | 2 pinches |
Step-by-step preparation
Let's prepare the ingredients
- Pour 150-160 ml of boiling water into a cup, then add 40-45 g of rye malt.
- Stir the resulting mixture thoroughly until the lumps completely disappear.
- Set the homogeneous liquid mixture aside to thicken, after covering it with a lid.
- Pour 100-110 ml of prepared rye sourdough into another small bowl.
- Add 10-15 g of sugar to the starter and break one chicken egg there.
- Mix the ingredients thoroughly until you obtain a homogeneous liquid consistency.
- Set aside, allowing the starter to sit for 10-15 minutes.
- Sift 390-400 g of wheat flour through a fine sieve, then pour it into the bowl of the device.
- Add 190-200 g of pre-sifted rye flour, 15-20 g of sugar and 15-20 g of salt there.
- Pour 140 ml of boiled chilled water into a separate deep container and add 5-7 g of dry yeast.
- In order for the yeast to start playing faster, add 10-15 g of sugar.
- Stir the resulting mixture thoroughly until the lumps of yeast are completely dissolved. Set the yeast mixture aside for 10 minutes until it bubbles.
- Meanwhile, fry the sesame seeds: pour 2 pinches of the product into a hot, dry frying pan and fry for 3-5 minutes, stirring occasionally.
Let's prepare the bread
- Pour the infused starter into the bowl of the device on top of the flour mixture.
- After this, add the bubbling yeast, and then the thickened malt.
- The last ingredient will be 35-45 ml of sunflower oil.
- Without stirring the food, place the bowl in the bread maker and close the lid.
- Select the “Kneading” program for 20 minutes and press the “Start” button.
- Having heard the signal about the end of the program, open the lid and evenly distribute the dough over the bowl of the device; it is better to do this with your fingers pre-moistened in water.
- Sprinkle the roasted sesame seeds on top of the dough and press them slightly onto the dough.
- Leave the product in this form with the lid open until it triples in volume.
- Close the lid of the device and select the “Baking” program at 1:15. Press the “Start” button and do your favorite things.
- After this time, remove the bread from the bowl and allow it to cool.
Video recipe for bread made from rye flour in a bread machine
Step-by-step steps for preparing rye bread in a bread machine are shown in the video below.
Recipe for rye bread in a slow cooker
Cooking time: 1:35-145. Calorie content (per 100 g): 164-168 kcal. Number of products: one bread. Kitchen utensils: a measuring cup and kitchen scale, a fine sieve, a multicooker from any manufacturer, several containers of various depths and sizes, a whisk or a regular fork, a towel or cling film.
Ingredients
| first grade wheat flour | 600-630 g |
| wholemeal rye flour | 200-210 g |
| dry yeast | 6-8 g |
| salt | 2 pinches |
| sesame seeds | 2 pinches |
| water | 250-270 ml |
| sunflower oil | 25-30 ml |
| granulated sugar | 10-15 g |
Step-by-step preparation
Let's prepare the dough
- Pour 250-270 ml of warm water into a deep bowl.
- Add 10-15 g of sugar, 2 pinches of salt and 6-8 g of dry yeast there.
- Stir the resulting mixture thoroughly until the sugar and salt crystals dissolve.
- Sift 600-630 g of wheat flour and 200-210 g of rye flour into separate bowls.
- Pour sifted rye flour into a bowl with dissolved yeast and begin kneading by hand.
- Then add the prepared wheat flour and 15-20 ml of sunflower oil.
- Mix the ingredients thoroughly until you obtain a homogeneous, smooth dough that does not stick to your hands.
- Cover the finished dough with a towel or cling film and leave it in a warm place without drafts for 15 minutes.
Baking bread
- After 15 minutes, knead the slightly risen dough with your hands.
- Thoroughly lubricate the bowl of the device with 10-15 milliliters of sunflower oil.
- Place the prepared dough in a bowl and sprinkle it evenly with 2 pinches of sesame seeds.
- Close the lid of the device and select the “Heating” mode.
- We wait 10-15 minutes, during which time the product will increase in volume by 2.5-3 times.
- Turn off “Heating” and select the “Baking” or “Roasting” program. Set the time to 1:00-1:10 and press the “Start” button.
- Remove the finished bread from the bowl and give it time to cool.
Video recipe for bread made from rye flour in a slow cooker
You can see how simple and easy it is to bake rye bread in a slow cooker by watching the video below.
Rye-wheat bread in a bread machine
The two main components are rye and wheat flour. Water and vegetable oil are added to them. The remaining ingredients are sugar, yeast (preferably instant) and salt.
The cooking process is quite simple. Just follow the steps below:
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- First add all the liquid ingredients to the bread machine bucket.
- Sift rye flour with wheat flour.
- Add salt to taste.
- We fall asleep dry fast-acting.
- Add sugar to taste.
- We put the bucket in the bread machine.
- Select the main mode.
During the first 20 minutes, you can monitor how the cooking process is progressing and, if necessary, add a little water (1 tsp each). The lid must not be opened in the future.
Recommended bread recipes
- You might be interested in a recipe for yeast-free bread. This product is perfectly absorbed by the body and helps normalize digestion.
- Surprise all your loved ones and friends by preparing incredibly aromatic and original banana bread.
- Pay attention to simple and easy to implement bread recipes in a slow cooker.
Don’t be lazy and describe in the comments your impressions or comments about rye bread according to the recipes described above. I look forward to your conclusions! Good luck and bon appetit!
